Butternut and Choko Risotto
 
 
Author:
Recipe type: Rice
Serves: 2
Ingredients
  • 2 tbs olive oil
  • 1 clove garlic – crushed
  • 1 small onion
  • 1 choko, chopped (remove skin optional) Seeds have nutty flavor can eat these.
  • ½ butternut pumpkin
  • 1 cup risotto rice
  • 3 cups stock
  • ⅓ cup grated Parmesan cheese
Instructions
  1. Cut all the vegetables into small pieces about ½ cm. In a large pan, heat the olive oil to medium heat and add the onions, cook for 5 min. and add the garlic. When the onions are soft and almost transparent add the choko and butternut pumpkin, cook for 10 min.
  2. Add the risotto rice and start adding the stock, a little bit at a time. Let the rice absorb the stock before adding some more. Repeat until the rice is soft and has a creamy texture. Sprinkle with Parmesan cheese and serve immediately.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/farm-recipes-week-1721/